Cacio e Pepe is a simple pasta dish that is rich and full of flavor for an easy weeknight dinner! Made with simple ingredients, this dish comes together in 20 minutes.
Reduce heat to low. Add pasta and pasta water. Toss to coat.
Toss with Grana Padano.
⅓ cup Grana Padano
Remove from heat and toss with Pecorino.
½ cup Pecorino
Video
Notes
Cook the pasta al dente.
Use half the water you would typically use so the pasta is extra starchy.
Melt the butter on a medium heat so that it doesn't burn. It should melt but not bubble.
Cheeses are interchangeable - you can use one or both.
I grate the cheeses on the finest side of my grater so that it melts quickly and easily to coat the pasta for that comforting creamy texture. The opposite applies for pepper – I turn the grinder to adjust for larger cracks of the peppercorns for texture and added flavor.
Optional: Toast peppercorns
How to Store
Room Temperature – Don’t leave out more than two hours.
Refrigerate – Store in an airtight container up to three days refrigerated. Add a touch of heavy cream or milk to reheat.
Freeze – Store in an airtight container up to three months in the freezer. Transfer to refrigerator to thaw before reheating.